Green vegetable frittata
This green vegetable-packed frittata is quick and easy to make and creates a really tasty, economical meal
Eat well
Step-by-step: Stuffed cabbage leaves
Tender cabbage leaves are stuffed with a tasty meat filling to create this tempting winter meal. Get our step-by-step guide in pictures.
Meal type: Main meal
Serves: 2
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
- Preheat oven to 170°C/150°C fan/gas mark. Heat oil in a small, non-stick pan. Add onion; sauté over a medium heat for 5 minutes, until softened. Add garlic (if using); sauté for 1 minute. Transfer to a bowl; cool slightly. Add minced beef, carrot, rice, mustard and black pepper; mix well.
- Roughly shred 1 cabbage leaf (the smallest one); set aside. Blanch remaining 4 whole cabbage leaves in a pan of boiling water for 2 minutes.
- Remove carefully using slotted spoon (keeping leaves whole); plunge leaves into cold water. Drain well. Lay blanched cabbage leaves out on chopping board. Divide meat mixture evenly between leaves. For each parcel, fold in sides of leaf to form a tight parcel.
- Place cabbage parcels, seam-side down, in an ovenproof casserole dish. Combine chopped tomatoes, tomato purée, red wine, stock, herbs and black pepper in a jug; stir in shredded cabbage leaf.
- Pour tomato mixture evenly over cabbage parcels in dish. Cover with lid or foil. Bake in oven for about 1 hour, until meat filling is cooked all the way through. Serve with cooked green beans or peas.
Cook's tips
-
Swap lean minced pork or vegetarian mince for the minced beef. Try using grated courgette instead of the carrot.
- This is not suitable for freezing.
Nutritional Information
Each Portion Contains:
Energy
1393kJ
333kcal
17%
Carbs
21.7g
-
Fat
12.9g
Medium
18%
Saturates
4.1g
Low
21%
Sugar
12.5g
Low
14%
Salt
0.96g
Low
16%
% = an adult's reference intake
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Ingredients
2 tsp rapeseed oil
1 small red onion, finely chopped
1 small clove garlic, crushed (optional)
175g (6oz) extra-lean minced beef
1 small carrot (about 55g/2oz total/unprepared weight), coarsely grated
55g (2oz) cooked cold brown rice (cooked weight)
1½ tsp Dijon mustard
Freshly ground black pepper, to taste
5 large Savoy or green cabbage leaves, thick/hard end of stems removed (keeping leaves whole)
400g (14oz) can chopped tomatoes in rich natural juice
2 tsp tomato purée
3 tbsp red wine (or use extra stock)
2 tbsp homemade or low-salt vegetable stock
1 tsp dried herbes de Provence
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